Saving Summer for Tomorrow!

Ingredients:

• Mason Jars - Pint size worked well for me
• 1 1/4 cups white distilled vinegar
• 1 1/4 cups cold water ( I like filtered)
• 1 tablespoon kosher or pickling salt
• 1 tablespoon sugar
• 1 pound sugar snap peas, stems trimmed and strings removed
• Lots of garlic peeled and coursly sliced
• 1 or 2 small dried chile peppers coursly chopped

Directions:

1. In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water.
2. When the vinegar mixture has cooled, drop in the sugar snaps, garlic and chile peppers into a mason jar, and cover with brine.
3. Place the jars in the refrigerator.  They are ususally ready after about 2 weeks and will last for a couple of months!

Source: chatN'chow

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